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Prep Time: 30 Minutes Cook Time: 75 Minutes |
Ready In: 105 Minutes Servings: 10 |
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What a feast! Invite the family and dig into this messy, yummy boil. Combining crawfish, sausage, corn, mushrooms, potatoes, and artichokes, this is a dish you'll crave over and over. Add other seafood or vegetables to your liking. Ingredients:
2 heads garlic, unpeeled |
5 bay leaves |
2 (3 ounce) packages dry crab boil |
1 tablespoon liquid shrimp and crab boil seasoning |
salt and pepper to taste |
3 large oranges, halved |
3 large lemons, halved |
2 large whole artichokes |
15 red potatoes, washed |
30 pieces baby corn |
2 large onions, sliced |
2 (16 ounce) packages mushrooms, cleaned |
1/2 pound fresh green beans, trimmed |
2 (16 ounce) packages smoked sausage, cut into 1/2 inch slices |
4 pounds live crawfish, rinsed |
Directions:
1. Fit a large (5 gallon) pot with a strainer insert, and fill half full with water. Add the garlic, bay leaves, dry and liquid crab boil seasonings, salt, pepper, oranges, lemons, artichokes, and potatoes. Bring to a boil over high heat, then reduce to a simmer, and cook for 20 minutes. Stir in the corn, onions, mushrooms, and green beans; cook 15 minutes more. Stir in the sausage; cook 5 minutes more. Add the crawfish, return mixture to boil, then simmer until the crawfish shells turn bright red and the tails pull out easily, about 5 minutes. Test for doneness by peeling a crawfish. Be sure not to overcook, or crawfish will become tough.
2. Remove strainer basket from the pot and drain. Serve crawfish hot, Louisiana-style, spread over a picnic table covered with newspapers.
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